What is it?: An intimate che’fs table, only open on Saturdays and Sundays, that serves an experimental 14-course seasonal vegan menu imagined from the food lab on the upper floors of this four-storey bohemian-inspired townhouse on the Nonthaburi outskirts of Bangkok.
Why we love it: The menus change from time to time varying from western themes to a Thai focus, based on the time of the year, and the availability of the ingredients. Choose from three small tables in the main restaurant area if you wish a little intimacy, or at the counter if the preference is to get up close and personal with the chefs as they work. Chef Moss, who runs the kitchen team, will explain the origin of each of the 14 courses, and how and why the ingredients are mixed to achieve sensational plant-only tastes and textures. Chef Son extolls on how and why the boffins played with their test tubes in the lab until the perfected fermentation, foaming and bubbling produced the desired result. He also narrates each dish as it is served and oversees the five-glass fruit-oriented soft drink pairing. When it is the season for the Thai menu all ingredients are local, perhaps save for the occasional truffle from Australia. The menu describes each dish in one word and our favourite is ‘Curry’ which showcases the spices and flavours from southern Thailand, the birthplace of chef Son.
Time Out tip: Book seats at the six-place chef’s counter with a close-up view of the five- to six-person kitchen team meticulously creating and plating dishes, some that take as long as five minutes per dish.